HELLO! WELCOME TO MY COMPANY THE AUTISM CHEFS INC- A PROGRAM THAT TEACHES RESIDENTS SERVING SOUTH SAN FRANCISCO, COLMA AND DALY CITY HOW TO COOK IN NO TIME BY A SOUTH CITY'S SPECIAL CHEF WHO WAS BORN WITH AUTISM AT A YOUNG AGE. BUT IS A MIRCLE AND IM NORMAL LIKE ANYONE ELSE ON THE PLANET. SO MY PHILSOPHY IS EASY, GOURMET, HEALTHY AND SUTIABLE FOR ALL INCLUDING THE NOVICE. SO AS OF NOVEMBER MY NEIGHBORS ARE GOING TO LEARN ABOUT THE PROGRAM AND HOW TO FIND OUT WHAT I TEACH. SO HERE ARE SOME BASIC INFORMATION IM ABOUT TO REVEAL.
PRIVATE COOKING EVENT PRICES
FOR 5-10 PEOPLE THE COST IS $15.00
FOR 10-15 PEOPLE, THE COST IS $25.00 PER HOUR
FOR 20-30 PEOPLE THE COST IS $35.00 PER HOUR
FOR 40 OR MORE THE COST IS $50.00 PER HOUR OF SERVICE I TEACH
SO ALSO A WEEK BEFORE CLASS BEGINS I WOULD BEGIN BY PUTTING A %50.00 DEPOSIT SO I CAN BUY THE PURCHESES FOR THE CLASS IN YOUR OWN HOME.
AND NOW HERES MY HOURS OF SERVIES
I AM USALLY AROUND ON MOST WEEKENDS, BUT WILL LET YOU KNOW WHEN I HAVE PLANS.
I CAN ALSO ACCONADATE SOME FAMILY SUPPERS DURING THE WEEK FOR FAMILIES OF 4-6 PEOPLE, I WILL CHARE $10.00 AN HOUR FOR FAMILY SUPPER SERVICES. AND A $30.00 DEPOSIT FOR THE INSTRUCTOR TO BUY THE INGRDIENTS.
SO IF YOU INTRESTED FOR SOUTH SAN FRANCISCO, DALY CITY AND COLMA RESIDENTS ONLY!! PLEASE EMAIL CHEF AVA A CHEFAVAMARIE@HOTMAIL.COM OR go to chef ava marie page on facebook or call her at 650-219-1327 thank you!
Sunday, September 25, 2011
Thursday, September 22, 2011
Paula Deen's Iced Mocha Frappee
today for breakfast, i was craving for some starbucks, its sounds unhealthy, but coffee has anitoxidents in it, so i was craving for Starbucks frappuchino,so i made my own frappee from scracth so it was from a paula deen cookbook, so dont buy the starbucks frapees anymore! they are too expensive it cost 3.00 a drink, so you will save at least 1.50 per drink so thats half of the savings right there, so i hope you enjoy my recipe and im going to bring my high school bestie stephanie alger some frappee mix i made yesterday, so please make it at home!!!
iced mocha frappee
four 1 oz packets hot cooca mix
1/4 cup sugar
4 cups hot brewed coffee
1 cup half and half or milk (i used milk)
2 tsp vanilla extract
reddi whip for serving
stir the hot cocoa and sugar into the coffee until dissloved. pour the mixture into ice cube trays freeze covered for 3 hours or up to 1 week
place the frozen cubes in a blender add cream or milk and vanilla and puree until smooth. divide among tall glasses and serve with whip cream like they do at starbucks
tip: if you want you can drizzle whipped cream with chocolate syrup. so please make this at home!
iced mocha frappee
four 1 oz packets hot cooca mix
1/4 cup sugar
4 cups hot brewed coffee
1 cup half and half or milk (i used milk)
2 tsp vanilla extract
reddi whip for serving
stir the hot cocoa and sugar into the coffee until dissloved. pour the mixture into ice cube trays freeze covered for 3 hours or up to 1 week
place the frozen cubes in a blender add cream or milk and vanilla and puree until smooth. divide among tall glasses and serve with whip cream like they do at starbucks
tip: if you want you can drizzle whipped cream with chocolate syrup. so please make this at home!
Monday, September 19, 2011
Annabelle Watts's Vegetable Curry soup
dear fans of chef Ava marie! my best friend Annabelle wanted to share this recipe with me, so im going to share it with all of you, this is also a great dish for vegetarin lovers out there, when we first met working at a special needs camp, heres a bit of history about friendship right here "she never cooked until she met me, i gave her a few tip and here it is, she knows how to make good food now, so if you ask her about me?? she will tell you about it, im also going to see you a pic she send me from boston how she made it and here you go" so i hope you enjoy this recipe and im for sure going to try this our, probley not my parents, but on neighbors down the street, so cheers to you and all!
Annabelle Watts's Vegetable Curry Soup (soooo yummy!!!)
2 tbsp. vegetable or peanut oil
1 onion, sliced
2 garlic cloves, chopped finely
1 large carrot, cut into thin sticks
1 zucchini, cut into thin sticks
4 oz broccoli (1 large bushel), cut into florets
4 cups vegetable stock (we substituted this with chicken broth)
1 3/4 cups coconut milk (we used lite coconut milk)
3-4 tbsp. soy sauce
2 tbsp. red curry paste (we substituted this with curry powder)
2 oz/55 g. rice noodles
4 oz or 3/4 cup of bean sprouts
4 tbsp. cilantro
side note: I cooked the rice noodles first then drained them in cold water and set them aside to be put in the soup later.
- Heat the oil in a wok or large skilled and stir-fry the onion and garlic for 2-3 minutes.
- Add the carrot, zucchini, and broccoli and stir-fry for 3-4 minutes or until tender.
- Pour in the stock and coconut milk and bring to a boil.
- Add soy sauce, curry paste, and noodles, and let simmer for 2-3 minutes.
- Stir in the bean sprouts and cilantro and serve immediately.
- ENJOY!
Annabelle Watts's Vegetable Curry Soup (soooo yummy!!!)
2 tbsp. vegetable or peanut oil
1 onion, sliced
2 garlic cloves, chopped finely
1 large carrot, cut into thin sticks
1 zucchini, cut into thin sticks
4 oz broccoli (1 large bushel), cut into florets
4 cups vegetable stock (we substituted this with chicken broth)
1 3/4 cups coconut milk (we used lite coconut milk)
3-4 tbsp. soy sauce
2 tbsp. red curry paste (we substituted this with curry powder)
2 oz/55 g. rice noodles
4 oz or 3/4 cup of bean sprouts
4 tbsp. cilantro
side note: I cooked the rice noodles first then drained them in cold water and set them aside to be put in the soup later.
- Heat the oil in a wok or large skilled and stir-fry the onion and garlic for 2-3 minutes.
- Add the carrot, zucchini, and broccoli and stir-fry for 3-4 minutes or until tender.
- Pour in the stock and coconut milk and bring to a boil.
- Add soy sauce, curry paste, and noodles, and let simmer for 2-3 minutes.
- Stir in the bean sprouts and cilantro and serve immediately.
- ENJOY!
Thursday, September 15, 2011
Paula Deens chicken nuggets
today my nephew's 5th birthday, i made him some chicken nuggets made with sour cream and onion potato chip coating, im going to let him eat it very soon,so take care!
chicken nuggets
2 cups crushed sour cream and onion potato chips
1 egg
2 tbl milk
1 package chicken tenders, cut into cubes
1/3 cup butter
preheat oven to 350. spread crushed potato chips in a shallow dish. beat together egg/milk in a shallow bowl. dip chicken cubes in egg then dredge them into the chip mixture. place chicken nuggets on a baking sheet and drizzle with melted butter. bake for 15-18 minuttes or until cooked through and golden brown. the chicken nuggets can be frozen after baking. serve with ranch dressing, bbq sauce or honey mustard!
enjoy!
chicken nuggets
2 cups crushed sour cream and onion potato chips
1 egg
2 tbl milk
1 package chicken tenders, cut into cubes
1/3 cup butter
preheat oven to 350. spread crushed potato chips in a shallow dish. beat together egg/milk in a shallow bowl. dip chicken cubes in egg then dredge them into the chip mixture. place chicken nuggets on a baking sheet and drizzle with melted butter. bake for 15-18 minuttes or until cooked through and golden brown. the chicken nuggets can be frozen after baking. serve with ranch dressing, bbq sauce or honey mustard!
enjoy!
Wednesday, September 14, 2011
Rachael Ray's Tango sloppy Joes
hi friends, this recipe is from rachael ray, a talk show host and chef, so i whipped up one of her recipes and it turned out excellent, so i hope you enjoy this recipe and im also going to post spike Mendelsohn's Red velvet brownies, so make this any day of the week, using ground sirloin, turkey or chicken, in this case i used 80/20 ground beef,it gave it a ton a flavor, so enjoy!
Tango Joes
Ingredients
1/2 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
2 pounds lean, ground sirloin
Salt and freshly ground black pepper
6 sprigs oregano, leaves removed and roughly chopped
8 sprigs fresh thyme, leaves removed and roughly chopped
1 cup (a couple handfuls) fresh flat-leaf parsley leaves
2 cloves garlic
1/2 small onion, coarsely chopped
2 tablespoons (3 splashes) red wine vinegar (eyeball it)
1 small, 8-ounce can tomato sauce
2 teaspoons (about 3/4 palmful) smoked paprika
2 tablespoons Worcestershire sauce (eyeball it)
2 tablespoons dark brown sugar
4 Portuguese rolls, toasted
Yields: 4 servings
Preparation
Preheat a large sauté pan over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Cook the ground sirloin until browned, 7-8 minutes. Once the meat is brown, season it with salt and pepper.
While the meat is browning, add the oregano, thyme, parsley, garlic and onion to a food processor and pulse the machine to finely chop everything. With the machine running, stream in the vinegar and remaining 1/2 cup of EVOO. Season the herb sauce (in Argentina this is called a chimichurri) with salt and freshly ground black pepper. Add half of the chimichurri to the skillet with the meat, mix to combine.
In a small bowl, combine the tomato sauce, paprika, Worcestershire sauce and brown sugar. Add the sauce to the pan, then bring everything up to a bubble and simmer for 2-3 minutes, until slightly thickened.
To serve, spread the remaining chimichurri on the toast bun tops and spoon the Tango Joes onto the bottoms. Replace the tops and enjoy!
Tango Joes
Ingredients
1/2 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
2 pounds lean, ground sirloin
Salt and freshly ground black pepper
6 sprigs oregano, leaves removed and roughly chopped
8 sprigs fresh thyme, leaves removed and roughly chopped
1 cup (a couple handfuls) fresh flat-leaf parsley leaves
2 cloves garlic
1/2 small onion, coarsely chopped
2 tablespoons (3 splashes) red wine vinegar (eyeball it)
1 small, 8-ounce can tomato sauce
2 teaspoons (about 3/4 palmful) smoked paprika
2 tablespoons Worcestershire sauce (eyeball it)
2 tablespoons dark brown sugar
4 Portuguese rolls, toasted
Yields: 4 servings
Preparation
Preheat a large sauté pan over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Cook the ground sirloin until browned, 7-8 minutes. Once the meat is brown, season it with salt and pepper.
While the meat is browning, add the oregano, thyme, parsley, garlic and onion to a food processor and pulse the machine to finely chop everything. With the machine running, stream in the vinegar and remaining 1/2 cup of EVOO. Season the herb sauce (in Argentina this is called a chimichurri) with salt and freshly ground black pepper. Add half of the chimichurri to the skillet with the meat, mix to combine.
In a small bowl, combine the tomato sauce, paprika, Worcestershire sauce and brown sugar. Add the sauce to the pan, then bring everything up to a bubble and simmer for 2-3 minutes, until slightly thickened.
To serve, spread the remaining chimichurri on the toast bun tops and spoon the Tango Joes onto the bottoms. Replace the tops and enjoy!
Saturday, September 10, 2011
cooking class highlights: cake pop class at michael's craft store
last thursday night, walked to my first close to home cooking class at michael's Crafts in Colma, nearby colma target and the mexican place, the instructor name was Lisa hernandez and she is a trained pastry chef from California culinary Academy, she gave me some a recipe for chocolate rice crispy dipped lolipop recipe and great tips, she gave me my homework assignment which i have to do is make red velevt brownies or cake if you wish, so im going to make red velvet brownies, and cut them into shape with cookie cutters and she will demo how to make browniescles,it may be in chcolate again, but i hope shes going to demo fondant, i'll see what she does. so i am a baker, cook and canning girl, but dont do much cake decorating, which you have to be a bit calm and patience with skill and creatity, so taking the cakescles class makes me want to decorate more on my desserts so they also offer cake decorating, fondant and gumpaste classes, so please if you would like to take some classes, they are also going to have classes At sugar n' spice in Daly City and its also close to my home. so take care and think about decorating a cake!
Chopped Judgfe Alex Guarnaschelli's Green onion pizza
hi friends and fans, i made this recipe yesterday at home for lunch, i serve it for my sister in law to be liz casco and she loved it, and my brother casey said "i think vegetarins would love this more than meat eaters and im both vegetarin and a meat eater, so when im around friends like julinana, Allie Mckay, Vanessa armstrong and/or Mackenzie. i have to make sure not to eat meat around them and they will respect me, with my meat loving friends/family like casey green, my dad marty, Julie Comart and Annabelle watts they do the same too, so you vegetarins must try this recipe and tell me how it turns out. i use 1 packet betty crocker's pizza crust mix i got at target and you simply follow the package by slowly adding hot water (nor boiling)and mix around, i have a few tricks, one is make sure to flour your cutting board, and knead it, the other is please divide the dough into four pieces. roll it out with rolling pin, it has to stay small okay, and then you got 4 mini crusts. and bake according to package. so she said to use spring onions, but i love scallions or green onions because it packs with flavor, so this is a great day to make this pizza in your next party and it sure is meat free so cheers to you and enjoy!
Spring Pizzas
Recipe courtesy Alex Guarnaschelli for Food Network Magazine
.Prep Time:35 minInactive Prep Time:-- Cook Time:15 minLevel:
EasyServes:
four 6-inch pizzas.Ingredients
1 pound pizza dough
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
6 ounces ramps or scallions, trimmed
Kosher salt
1 cup ricotta cheese
1 teaspoon grated lemon zest
Coarse sea salt
Coarsely ground black pepper
1/4 cup fresh basil leaves
Grated parmesan cheese, for topping
Directions
Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes.
Heat a large skillet over medium heat. Toss the ramps or scallions with 1 tablespoon olive oil and season with kosher salt. Saute until just wilted, about 1 minute. Transfer to a cutting board and cut into pieces.
Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes.
Top the pizzas with basil, parmesan and a drizzle of olive oil.
.
Spring Pizzas
Recipe courtesy Alex Guarnaschelli for Food Network Magazine
.Prep Time:35 minInactive Prep Time:-- Cook Time:15 minLevel:
EasyServes:
four 6-inch pizzas.Ingredients
1 pound pizza dough
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
6 ounces ramps or scallions, trimmed
Kosher salt
1 cup ricotta cheese
1 teaspoon grated lemon zest
Coarse sea salt
Coarsely ground black pepper
1/4 cup fresh basil leaves
Grated parmesan cheese, for topping
Directions
Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes.
Heat a large skillet over medium heat. Toss the ramps or scallions with 1 tablespoon olive oil and season with kosher salt. Saute until just wilted, about 1 minute. Transfer to a cutting board and cut into pieces.
Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes.
Top the pizzas with basil, parmesan and a drizzle of olive oil.
.
Subscribe to:
Posts (Atom)